Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Yeast
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Product Highlights
The strain is a medium-bodied, dry fermenting yeast with a balanced crisp fruit finish. Notable aromas and flavors include red apple, pear and citrus. It can be used for different styles of cider as New World, English, French, Perry, Ice, New England, Apple Wine and fruit ciders.
- Recommended Varietals
• New World
• English
• French
• Perry
• Ice
• New England
• Apple Wine
• Fruit Cider
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Rehydration Instructions
- In an inert and sterile container, prepare a mixture of chlorine-free water and juice between 6-8 Brix and 38-42 °C (100-108 °F) that is 10 times the weight of the yeast.
- Gently mix the yeast into the water-juice mixture and allow 20 minutes for rehydration.
- After rehydration, begin to slowly add full strength juice into the yeast mixture every 5 minutes to allow for acclimation. Do not decrease the temperature by more than 5°C (9 °F) with each juice addition.
- When the temperature of the yeast suspension is less than 10 °C (18 °F) warmer than the must or juice to be inoculated, slowly add the yeast mixture into the fermentation vessel.
Note: Directly adding dry yeast to the must or juice tank is not advised.
Properties
- Typical Properties
| Value | Units | Test Method / Conditions | |
| Mlf Compatible | Yes | — | — |
| Optimal Temperature | 13-25 | °C | — |
| Cold Tolerance | 13.0 | °C | — |
| Alcohol Tolerance | 15.0 | % | — |
| Nitrogen Requirements | Medium | — | — |
| Dosage | 0.2-0.35 | g/L | — |
| Sulfur Dioxide Production | Low | — | — |
| Hydrogen Sulfide Production | None | — | — |
| Flocculation | High | — | — |
| Killer Factor | Neutral | — | — |
| Yan Levels Low | 150-225 | — | — |
| Yan Levels Medium | 225-300 | — | — |
| Yan Levels High | 300+ | — | — |
| Inoculation Rate | 0.2-0.35 (1.7-2.9) | g/L(lbs/1000 gallons) | — |
| Saccharomyces Cerevisiae Bayanus Ingredient | min. 99 | — | — |
| Emulsifier E491 Ingredient | max. 1 | — | — |
| Humidity | max. 8 | — | — |
| Viable Cells | min. 1x1010 | CFU/g | — |
| Wild Yeast | max. 1x105 | CFU/g | — |
| Moulds | max. 1x103 | CFU/g | — |
| Lactic Acid Bacteria | max. 1x105 | CFU/g | — |
| Coliforms | max. 100 | CFU/g | — |
| Lead | max. 2 | mg/kg DWB | — |
| Mercury | max. 1 | mg/kg DWB | — |
| Arsenic | max. 3 | mg/kg DWB | — |
| Cadmium | max. 1 | mg/kg DWB | — |
Technical Details & Test Data
- Fresco: 6.5% ABV Cider Fermentation
Packaging & Availability
- Packaging Type
Storage & Handling
- Storage Instructions
Store unopened, in original packaging, between 4-15 °C (39-59 °F) in a dry area away from direct sunlight. Do not freeze! Opened packages must be sealed and stored at 4 °C (39 °F) and used within 7 days of opening. Do not use soft or damaged packages.